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Tandoori Turkey

Tandoori Turkey
"Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques"

 

A unique one to try this Christmas, the Indian-influenced Tandoori Turkey - combine the distinct taste of Turkey with the much-loved Indian flavours.

 

Make Tandoori Turkey this Christmas!:

 

INGREDIENTS:

 

Tandoori masala:
2 1/2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon plus 1 teapsoon whole black peppercorns
1 tablespoon ground cardamom
2 teaspoons chili powder
1 teaspoon dried fenugreek
1 teaspoon whole cloves
1 3"-4" cinnamon stick, broken into pieces
1/4 teaspoon ajwain seeds

Garam masala:
24 bay leaves, crumbled
3 tablespoons black cardamom pods
2 1/2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 tablespoons green cardamom pods
1 tablespoon coriander seeds
2 teaspoons ajwain seeds
2 teaspoons whole cloves
1 3"-4" cinnamon stick, broken into pieces

Turkey:
1 12-14-pound turkey
1/4 cup kosher salt
5 black cardamom pods
5 green cardamom pods
1 tablespoon cumin seeds
1 medium red onion, chopped
2 celery stalks, chopped
4 garlic cloves

Marinade:
4 cups (1 quart) plain whole-milk yogurt
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
2 tablespoons tandoori masala
2 tablespoons garam masala
2 teaspoons chili powder
1 teaspoon freshly ground black pepper

 

METHOD:
For tandoori masala:
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

 

For garam masala:
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

 

For turkey:
Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

 

For marinade:
Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.

 

Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.

 

Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.

 

Transfer to a platter. Let rest for at least 20 minutes before carving.

 

Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.

 

Carve turkey. Serve with accompanying gravy.

 

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